You can go through an entire roll of paper towels when you order chicken wings from a restaurant—the frying process makes them so greasy and sticky! These homemade oven-baked wings cut back on the mess (and calories!) without sacrificing on taste, so you can munch on these all game long without the guilt.
- Yield: Serves 6-8
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- 24 chicken wings, separated
- Kosher salt and freshly ground black pepper
- ¼ cup olive oil
- ½ cup (1 stick) unsalted butter
- 1 tablespoon chopped garlic
- Zest and juice of 1 lemon
- 3 tablespoons chopped fresh parsley
- ¼ cup grated Parmesan cheese
- Lemon wheels, for garnish
- Preheat the oven to 350°F. Cover a baking sheet with aluminum foil.
- Place the chicken wings in a large bowl and toss with salt, pepper, and olive oil. Spread the wings in an even layer on the baking sheet. Bake for 20 to 25 minutes, until lightly golden.
- Remove the baking sheet from the oven and carefully drain off any liquids. Heat the broiler to high. Broil for 15 to 20 minutes, until the wings are brown and crispy, ﬂipping the wings carefully once about halfway through.
- In a medium saucepan, melt the butter with the garlic over medium heat. Allow to heat together gently for 3 to 4 minutes, until just starting to brown. Add the lemon zest and juice. Pour the mixture into a large bowl. Add the parsley and season with salt.
- Remove the crispy wings from the oven and transfer to the bowl with the butter mixture. Toss the wings to coat evenly. Transfer to a serving tray and sprinkle with the Parmesan. Garnish with lemon wheels and serve.